CAKE WITH PUMPKIN AND CHOCOLATE DROPS (Gluten free)
Preparation time: 30 minutes
Cooking time: 50 minutes
INGREDIENTS: 8 / 10 people
400 grams of pumpkin clean
200 grams of Corn gluten meal (I used fine cornmeal “SARCHIO”
100 grams of flour without gluten (mixed flours)
200 grams of sugar
1 sachet of vanilla
1 packet of yeast
Bitter chocolate (number)
Attention: only products with gluten-free labelling. I use products Prontuario AIC . Many products are naturally gluten free but may be contaminated during manufacturing processes.
Cut the pumpkin into cubes, put it with foil or baking in an oven preheated to 180° and cook for 25 minutes. Once cooked the diced pumpkin, Let it become a puree with a fork or a sieve. In a separate bowl, beat the eggs, Add sugar and mix well. Add the flour and Corn gluten, the baking powder and vanilla and continue to stir until all mixture is free of lumps. At this point add a little pumpkin puree, mixing well . Add the chocolate chips and mix with a spoon. Pour the mixture into a mold previously covered in flour with gluten free flour or sprinkled with gluten-free nonstick and bake at 180° for 50 minutes. Complete cooking, You can serve the pumpkin pie with a sprinkling of icing sugar (gluten free and put upon).
Enjoy your meal